Recipes from The school kitchen textbook

Records 51 to 100 of 211, in reading order. Each links to a modern interpretation.

Water Toastp. 76 Clarified Fat or Drippingsp. 77 Corn Fritters or Corn Oystersp. 78 Baked Sausagesp. 78 Creamed Dried Beef and Sausagesp. 79 Fried or Sauted Fishp. 79 Raw Oystersp. 79 Roast Oysters (in Shell)p. 79 To Prepare Oysters for Cookingp. 79 To Parboil Oysters in their Liquorp. 80 Fried or Sauted Oystersp. 80 Stewed Oystersp. 80 Clam Chowderp. 80 Scalloped Oystersp. 80 Oyster Chowderp. 80 Steamed or Creamed Clamsp. 81 Steamed or Creamed Clamsp. 81 Boiled Potatoesp. 83 Beef Teap. 83 Mashed Potatop. 83 Roast Chickenp. 85 Chicken Fricasseep. 86 Cranberriesp. 86 Braised Rabbit or Squirrelp. 86 Plain Suet Puddingp. 87 Fruit Suet Puddingp. 87 Steamed Brown Breadp. 88 Christmas Puddingp. 88 Maize Puddingp. 88 Fruit-syrup Saucep. 88 Fruit-syrup Saucep. 88 Creamy and Hard Saucep. 88 Baked Applesp. 90 Fresh Apple Saucep. 90 Baked Bananasp. 91 Baked Quincesp. 91 Hard Pears, Sweet Applesp. 91 Stewed Tomatoesp. 91 Cabbage, Cauliflower, and Brussels Sproutsp. 94 Red Cabbage, Onions, Summer Carrotsp. 94 String Beansp. 94 String Beansp. 94 White Sauce for Soupsp. 95 Potato Soupp. 95 Cream of Chestnutsp. 95 Croutonsp. 96 Baked Bean Soupp. 96 Croutonsp. 96 Canned Corn Soupp. 96 Tomato Cream Soupp. 96